Bitter Melon, Bitter Gourd, Balsam Pear, Bitter Cucumber, Karela  Momordica charantia

Grown in India and where ever Indians have settled, it is a common ingredient in Indian Cuisine.

Variety /Type Descriptions
Member of the squash family. Cucumber-shaped melon with bumpy greenish-yellow skin. Flavor is mild and somewhat bitter. Flavor is most delicate when melon is green. As melon ripens, skin color turns yellowish-orange and flavor becomes stronger.
Bitter melon is cooked (may be stuffed, pickled, or added to meat dishes). Skin is edible; spongy pulp and seeds should be removed before using. The vegetable is often peeled and soaked in salted water for an hour before cooking to remove some of the bitterness.

Receiving & Inspecting
Choose small bitter melons with shiny, greenish-yellow skins. Avoid melons with brown spots.